Risotto with mushrooms and peas

  • by Nonna Box August 10, 2016
  • |
  • Last Updated on February 26, 2019
Risotto with mushrooms and peas recipe

 

Risotto with mushrooms and peas recipe

Risotto with mushrooms and peas

3.5 from 2 votes
Print Pin Rate
Author: NonnaBox

Ingredients

Instructions

  • Fry the finely chopped garlic in a pan. Add the mushrooms and peas, cooking for a few minutes. Then, add half a glass of white wine and a half a glass of warm water. Add salt and pepper, cooking it for about 15 minutes.
  • In a separate pan, sauté the chopped onion with four tablespoons of oil. Add the rice and toast for a few minutes before mixing it with half a glass of wine.
  • Then, add some of the vegetable broth. Continue to add more broth until the rice is cooked.
  • Remove pan from heat. Season with salt and pepper mixed with grated cheese. Sprinkle with chopped parsley and serve.
Liked this recipe?Follow us NonnaBox for more!

 

One Response to “Risotto with mushrooms and peas”

  1. Lindsay says:

    I love how original this recipe is, from mushrooms to peas and risotto but when I tasted it it was no ordinary taste. Just awesome for a pea lover like me.

Leave a Reply